dietitian win

Maybe you had a mom who made you chicken noodle soup. Maybe you didn’t. Either way, now you can make it for yourself! Tonight’s soup is the warm liquid gold that’s just what you’d imagine a mother’s hug in food form to be. Filled with extra veggies (broccoli, cauliflower, and carrot), each bowl is flavorful and oh-so soothing. For the noodles, we opted for broken spaghetti, making each spoonful extra slurpable.

Mom’s Magic One-Pot Chicken Noodle Soup with Mixed Veggies, Lemon & Dill

unit Yellow Onion

Broccoli, Cauliflower and Carrot Blend

Garlic

Dill

Lemon

Chicken Breast Strips

unit Chicken Stock Concentrate

Spaghetti

Cooking Oil

Butter

Salt

Pepper

Wash and dry produce. Halve, peel and finely dice onion. Chop broccoli, cauliflower, and carrot blend into bite-size pieces if necessary. Peel and mince or grate garlic. Finely chop fronds from dill. Quarter lemon.

Pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season all over with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until lightly browned and no longer pink, 3-5 minutes. Remove pot from heat. Transfer chicken to a small bowl and set aside (it’ll finish cooking in step 4).

Melt 1 TBSP butter (2 TBSP for 4 servings) in same pot over medium heat. Add onion and a big pinch of salt. Cook, stirring, until softened and translucent, 3-5 minutes (scrape up any browned bits at the bottom of the pot as you stir.) Stir in broccoli, cauliflower, and carrot blend and another pinch of salt (if pan seems dry, add a drizzle of olive oil). Cook, stirring, until veggies are slightly softened and broccoli is bright green, 2-3 minutes. Add garlic; cook until fragrant, 30 seconds. (TIP: Add a big pinch of dill along with the garlic if you like a stronger dill flavor; save the rest for serving).

Add chicken, 3½ cups of water (6 cups for 4 servings), and stock concentrates to pot with veggies. Break half the pasta in half and stir into soup (all the pasta for 4). Cover and bring to a boil, then immediately reduce heat to low. Simmer, covered, stirring occasionally, until pasta is al dente, 10 minutes.

Once pasta is cooked, stir in a squeeze of lemon and half the chopped dill to pot; season with salt and pepper.

Divide soup between bowls and sprinkle with as much remaining chopped dill as you like. Serve with any remaining lemon wedges on the side.

Is there anything better than chicken with a crunchy, nutty topping? Why, yes! How about chicken coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, and butter? (To be honest, we’d eat anything with that sprinkled on top!) The topping turns toasty and crispy in the oven as the chicken cooks to juicy perfection. As if that weren’t enough to sell you, on the side, we’re serving up lemony, apple-studded mixed greens (and more of that awesome honey mustard sauce for dipping). Weeknight luxury is just 30 minutes away!

Pecan-Crusted Chicken with Honey Mustard Sauce & Lemony Apple Salad

Pecans

Panko Breadcrumbs

Fry Seasoning

Dijon Mustard

Honey

Mayonnaise

Chicken Cutlets

unit Apple

Mixed Greens

Olive Oil

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Finely chop pecans (or crush in their bag with a heavy pan or rolling pin).

• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. • Let cool slightly, then stir in chopped pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper.

• In a small bowl, combine honey, mustard, and mayonnaise.

• Pat chicken* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper. Place on a lightly oiled baking sheet. • Evenly spread tops of chicken with a thin layer of honey mustard sauce (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides). • Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes.

• Meanwhile, halve, core, and thinly slice apple. Quarter lemon. • In a large bowl, toss mixed greens and apple with a large drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper.

• Divide chicken and salad between plates. Drizzle chicken with remaining honey mustard sauce. Serve with any remaining lemon wedges on the side.

You’re sitting at your desk, 3 p.m. rolls around, and all you can think is, “What the heck am I having for dinner?!” We’ve got your back, and our answer is pretty delicious: you’re having crispy seared pork chops with blistered green beans and garlicky roasted potatoes. Topping things off is a tangy sweet and savory cranberry and caramelized shallot pan sauce (party-in-your-mouth alert!). Plus, it’s ready in about 30 minutes—another clever weeknight dinner idea!

Pork Chops in Cranberry Shallot Sauce with Garlicky Roasted Potatoes & Green Beans

Potatoes

Green Beans

unit Shallot

Garlic Powder

Flour

Pork Chops

Cranberries

Kosher Salt

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Trim green beans if necessary. Halve, peel, and thinly slice shallot.

• Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet; roast on middle rack.) • Roast on top rack until browned and tender, 18-20 minutes. TIP: If green beans are done before potatoes, carefully remove from sheet and leave potatoes roasting. Tent with foil to keep warm if needed.

• Place flour in a shallow dish; season with salt and pepper. • Pat pork* dry with paper towels and season all over with remaining garlic powder, salt, and pepper. • Working with one piece at a time, press pork into seasoned flour until fully coated.

• Heat a drizzle of oil in a large pan over medium-high heat. Add coated pork (shake off excess flour first); cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a plate. Wipe out pan and let cool slightly.

• Heat a drizzle of oil in same pan over medium-low heat. Add shallot; cook, stirring, until softened and lightly browned, 2-3 minutes. Add dried cranberries, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings); Cook, stirring occasionally, until thickened, 2-4 minutes. • Turn off heat; stir in ½ TBSP butter (1 TBSP for 4). Taste and season with salt and pepper if desired.

• Add pork to pan with sauce and turn to coat. • Divide pork, potatoes, and green beans between plates. Spoon remaining sauce over pork. Serve. Pork is fully cooked when internal temperature reaches 145°.

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